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Actually I did some googling after I posted this on other forums since there was nothing here (apropos of nothing I have found the best way to search KKF is to use "thing you are searching for" site:kitchenknifeforums.com on Google and not the forum search)

ANyway a wavy edge is not uncommon on old razors and the solution they proposed for razors worked great. They called it "bread boarding", you basically hold the knife perpendicular to the stone (a DMT course in my case) and stroke it on the stone from tip to back. It obviously takes the edge completely away but it removed the wavyness instantly and then I worked through a progression of stones and they they are as sharp as stories say old forgecrafts can get

Actually I did some googling after I posted this on other forums since there was nothing here (apropos of nothing I have found the best way to search KKF is to use "thing you are searching for" site:kitchenknifeforums.com on Google and not the forum search)

ANyway a wavy edge is not uncommon on old razors and the solution they proposed for razors worked great. They called it "bread boarding", you basically hold the knife perpendicular to the stone (a DMT course in my case) and stroke it on the stone from tip to back. It obviously takes the edge completely away but it removed the wavyness instantly and then I worked through a progression of stones and they they are as sharp as stories say old forgecrafts can get

That is exactly how you do it.

I haven't lived the life I wanted, just the lives I needed too at the time.

Yes, it is bread knifing. I read the other and wrote it. I just got off shift, so my brain is only 80% here. Haha

Also, what I meant by diagonal, is more like angled (bread knifing on a 35*, or so angle, so you thin as you fix. That way, when you actually do thin it out, which you will absolutely have to do, there is less metal to remove.

Yes, it is bread knifing. I read the other and wrote it. I just got off shift, so my brain is only 80% here. Haha

Also, what I meant by diagonal, is more like angled (bread knifing on a 35*, or so angle, so you thin as you fix. That way, when you actually do thin it out, which you will absolutely have to do, there is less metal to remove.

I go more diagonal also...kind of changing angles almost to straight.

One thing you also have to keep an eye out for is that if there's a hollow on the edge, there's pretty much going to be a hollow on the flat too. It'll still sharpen, but if you look close you'll often see that your the size of your edge bevel varies along the length to one degree or another. This is indicative of high and low spots in the grind. This isn't always that big a deal...but its something to look out for.